300 Ways to Serve Eggs

Culinary Arts Institute, 1940

"Eggs have always been popular as food but it is only in recent years, since biochemists and nutritionists have presented us with the results of their careful and thorough research, that we are fully awake to the fact that eggs are an indispensable food. We know now, that they carry in their golden hearts every food element the human body needs and especially vitamin D which occurs so rarely in our everyday foods. Our only problem is to eat enough of them.

For the mother of growing children as well as for the hostess there is the need of acquiring enough really toothsome [bring back that word toothsome!] and attractive ways to serve eggs so that the total quantity is a actually increased.

Many think of eggs entirely in terms of breakfast or possibly as a substitute for meat at luncheon. [Bring back luncheon as well. When did we get so busy that we couldn't even take a proper break to say the whole word, much less leave our desks to eat it.] The least thorough paging through this book will prove to the alert homemaker [but not those who've already had their morning martini] that she may use eggs as the theme of any course from appetizers to dessert and add to those the between-meal beverages. "

So how to get people to eat more eggs?

The direct approach:

Eggs with Black Butter
8 fried eggs
5 T butter
4 t sherry
Remove eggs from pan to hot platter. Place butter in pan and heat until browned but not burned. Add sherry and pour over eggs.

The frightening way:

Egg Noodle Ring
1/4 lb noodles
3/4 c cream
3 eggs, slightly beaten
fine dry bread crumbs

Cook noodles in boiling salted water. Drain; add cream and eggs. Butter a ring mold and dust with crumbs. Pour noodles mixture into a mold and set in pan of hot water. Bake in moderate oven (350) for 45 minutes. Unmold on hot platter and fill center with creamed eggs, creamed fish, or fowl. Serves 6.

The I-have-to-try-this-cuz-I-love-the-soft-creaminess-of-a-poached-egg way, and it gives me options, I like options:

Poached Eggs on Potato Cakes
4 large potatoes
2 T butter
2 T grated cheese
salt and pepper
fat for frying
2 onions, sliced
3 tomatoes, sliced
6 poached eggs

Pare and boil potatoes until tender. Mash, add butter, cheese, salt and pepper. Shape into flate cakes and fry in hot fat. Prepare a sauce by browning onions in fat and adding the tomatoes; simmer slowly for twenty minutes. Cover fried potato cakes with sauce and top each with a poached egg. Serves 6. Use 2 cups leftover mashed potatoes and 2 cups minced cooked ham. Omit tomato sauce and serve with horseradish sauce. Use corned beef hash for patties instead of potatoes.

The stealthy ninja way:

Chocolate Eggnog
1 egg, beaten
1 T sugar or honey
salt
3/4 cup milk
1/4 t vanilla
2 T chocolate syrup
Combine egg with sugar and salt. add milk and vanilla. Serve cold in tall glasses. Top with whipped cream and grated chocolate. For a fluffy eggnog, separate egg, beat white until stiff then fold into egg yolk mixture. May be served hot or cold. For one.

The only-a-ninja-would-be-brave-enough-to-drink-that way:

Egg Lemonade
1 egg, beaten
3 T lemon juice
3 T sugar
1 T crushed fruit (pineapples, peaches, or berries)
2/3 c plain or carbonated water

Combine chilled ingredients and shake or beat thoroughly. For one.